Lentil-Vegetable Stew

Ingredients

• 1 cup lentils
• 4 cups vegetable stock
• 1 cup onion chopped
• 2 medium garlic clove minced
• 2 cups carrots sliced
• ½ cup leeks
• 2 cups turnip
• 2 medium potatoes raw without skin
• 1 cup celery, diced
• ½ teaspoon rosemary dried
• 28 ounces tomato canned, crushed
• ½ teaspoon pepper
• 1 tablespoon lemon juice
• 3 tablespoons parsley fresh

Procedures

1. Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot.
2. Bring to boil, cover, and simmer for 50 minutes.
3. Add tomatoes and pepper.
4. Simmer for 25 minutes.
5. Stir in lemon juice and garnish with parsley.
6. Serve hot.

Nutritional information

• Calories 180 | protein 6.9g | carbohydrate 39 g | fat 0.69g | calories from protein: 14% | carbohydrate: 82% | fat: 3